About this recipe:Butternut squash is a real winter treat. Meltingly sweet and moreish, it is so good cooked with warming Moroccan flavours.
1 butternut squash, peeled, seeded and cubed
2 onions, chopped
2 garlic cloves, crushed
100ml vegetable stock, hot
2 tsp ras-el-hanout spice mixture
2 tsp honey
salt and freshly ground black pepper
a few fresh chives to garnish (optional)
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Method Prep:10min › Cook:30min › Ready in:40min
Put the squash, onions and garlic in a saucepan, pour over the stock, then cover and cook gently for 15 minutes.
Sprinkle the vegetables with the ras-el-hanout spice mixture and add the raisins and honey. Season with salt and pepper, stir well, then cover and cook gently for a further 10–15 minutes until the squash is tender and the stock has evaporated. Serve hot, garnished with chives, if liked.
*Ras-el-Hanout is a Moroccan blend of aromatic spices including allspice, aniseed, cardamom, cloves, cumin, ginger, nutmeg and orris root – many of which are said to have aphrodisiac properties. You'll find it in the herbs and spices section in larger supermarkets. *When ready to serve, add a little butter and perhaps a few whole almonds. *This would be good served with grilled lamb chops, chicken or sausages.
Average, 2tsp Ras-el-Hanout was way too hot for me and thats pretty much all I could taste! Might depend on the blend u have, or your tastebuds... Nice idea. If I made it again would use less spice and leave out the raisins. - 03 Jun 2010